Eating and drinking


You find just as much variety in dishes and presentation crossing South India as you would on an equivalent journey across Europe. Combinations of spices give each region its distinctive flavour.

If you are unused to spicy food, go slow. Stick to Western or mild Chinese meals in good restaurants and try the odd Indian dish to test your reaction. Food is often spicier when you eat with families or at local places. Popular local restaurants are obvious from the number of people eating in them. Try a traditional thali, which is a complete meal served on a large stainless steel plate (or very occasionally on a banana leaf). Several preparations, placed in small bowls, surround the central serving of wholewheat chapati and rice. A vegetarian thali would include dhal (lentils), two or three curries (which can be quite hot) and crisp poppadums, although there are regional variations. A variety of pickles are offered - mango and lime are two of the most popular. These can be exceptionally hot, and are designed to be taken in minute quantities alongside the main dishes. Plain dahi (yoghurt) in the south, or raita in the north, usually acts as a bland 'cooler'. Simple dhabas (rustic roadside eateries) are an alternative experience for sampling authentic local dishes.

Many city restaurants offer a choice of so-called European options such as toasted sandwiches, stuffed pancakes, apple pies, fruit crumbles and cheesecakes. Italian favourites (pizzas, pastas) can be very different from what you are used to. In the big cities, Goa and Dharamshala, the Western food is generally pretty good. Western confectionery, in general, is disappointing. Ice creams, on the other hand, can be exceptionally good; there are excellent Indian ones as well as some international brands.

India has many delicious tropical fruits. Some are seasonal (eg mangoes, pineapples and lychees), while others (eg bananas, grapes and oranges) are available throughout the year. It is safe to eat the ones you can wash and peel.

It is essential to be very careful since food hygiene may be poor, flies abound and refrigeration in the hot weather may be inadequate and intermittent because of power cuts. It is best to eat only freshly prepared food by ordering from the menu (especially meat and fish dishes). Avoid salads and cut fruit.


Drinking water used to be regarded as one of India's biggest hazards. It is still true that water from the tap or a well should never be considered safe to drink since public water supplies are often polluted. Bottled water is now widely available although not all bottled water is mineral water; most are simply purified water from an urban supply. Buy from a shop or stall, check the seal carefully (some companies now add a second clear plastic seal around the bottle top) and avoid street hawkers; when disposing bottles puncture the neck which prevents misuse but allows recycling for storage.

There is growing concern over the mountains of plastic bottles that are collecting and the waste of resources needed to produce them, so travellers are being encouraged to use alternative methods of getting safe drinking water. In some towns such as Dharam- shala and Leh, purified water is now sold for refilling your own container. You may wish to purify water yourself. A portable water filter is a good idea, carrying the drinking water in a plastic bottle in an insulated carrier. Always carry enough drinking water with you when travelling. It is important to use pure water for cleaning teeth.

Tea and coffee are safe and widely available. Both are normally served sweet, and with milk. If you wish, say 'no sugar' (chini nahin), 'no milk' (dudh nahin) when ordering. Alternatively, ask for a pot of tea and milk and sugar to be brought separately. Freshly brewed coffee is a common drink in South India, but in the North, ordinary city restaurants will usually serve the instant variety. Even in aspiring smart caf├ęs, espresso or cappuccino may not turn out quite as you'd expect in the West.

Bottled soft drinks such as Coke, Pepsi, Teem, Limca, Thums Up and Gold Spot are universally available but always check the seal when you buy from a street stall. There are also several brands of fruit juice sold in cartons, including mango, pineapple and apple - Indian brands are very sweet. Don't add ice cubes as the water source may be contaminated. Take care with fresh fruit juices or lassis as ice is often added.

Indians rarely drink alcohol with a meal. In the past wines and spirits were generally either imported and extremely expensive, or local and of poor quality. Now, the best Indian whisky, rum and brandy (IMFL or 'Indian Made Foreign Liquor') are widely accepted, as are good Champagnoise and other wines from Maharashtra. If you hanker after a bottle of imported wine, you will only find it in the top restaurants for at least Rs 800-1000.

For the urban elite, refreshing Indian beers are popular when eating out and so are widely available. 'Pubs' have sprung up in the major cities. Elsewhere, seedy, all-male drinking dens in the larger cities are best avoided for women travellers, but can make quite an experience otherwise - you will sometimes be locked into cubicles for clandestine drinking. If that sounds unsavoury then head for the better hotel bars instead; prices aren't that steep. In rural India, local rice, palm, cashew or date juice toddy and arak is deceptively potent. However, the Sikkimese chhang makes a pleasant change drunk out of a wooden tankard through a bamboo straw.

Most states have alcohol-free dry days or enforce degrees of prohibition. Some upmarket restaurants may serve beer even if it's not listed, so it's worth asking. In some states there are government approved wine shops where you buy your alcohol through a metal grille.

This is edited copy from Footprint Handbooks. For comprehensive details (incl address, tel no, directions, opening times and prices) please refer to book or individual chapter PDF
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